PURSLANE - An Herb or a Weed ?
Purslane (Portulaca oleraceae), is a potherb, an annual succulent, a green, and to many, a weed. But it's been found to be a source of Vitamin A, C and large amounts of E, plus contains more Omega-3 fatty acids than any other leafy vegetable plant we know of. It also has only about 15 calories per serving! We owe it to ourselves to find out more about this herb that most of us yank out of the ground by the handfuls!
Purslane has been used medicinally since Roman times where it was considered useful for disentery and diarrhea. Modern Chinese clinical studies corroborate this ancient use and have investigated purslane as a mild antibiotic against bacillary dysentery and as a soothing demulcent to irritated gastrointestinal membranes. (Sounds like it would be beneficial for "Leaky Gut Syndrome" - Jor-EL)
Purslane is recognized as a medicinal plant in diverse parts of the world, including America, India, the Meditteranean, and China.
You can eat the wild purslane that you find in the garden or flower beds if you are absolutely sure it has not been exposed to chemicals of any kind. However, the cultivated varieties are often larger and more tender. You'll need a sunny position that is well-drained. Purslane is very drought tolerant, but plant it in good, fertile soil with compost added for the juiciest stems and leaves.
Purslane is best when it's young and tender. Grow it in pots or shallow wide containers and harvest as needed, using mostly top leaves and stems. Once the plant blooms it won't be as tender and tasteful. Just a note-don't confuse purslane with Moss Rose, Portulaca grandiflora, an annual that is grown for it's rose like blooms.
Purslane can be added to soups, similar to when okra is used. You can also add it raw to salads. The crunchy tangy taste is really a great addition. In Mexico it is traditionally added to eggs and omelets. You can substitute the succulent leaves for cucumbers in your favorite dill pickle recipe.
Purslane is well-documented for beneficial cardiovascular and cholesterol controlling effects. Chickens grazing on purslane produce high omega-3 eggs. The species has no freeze tolerance, but excells in the hottest weather.


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